Cut up potatoes into uniform-sized quarters, eighths, french-fry shapes, or 1/4 inch slices. You can peel them if you wish but it’s better to leave the peels intact because they contain many nutrients (if they’re organic; if they’re not, it’s better to peel them).
Place the cut up potatoes in a bowl and toss them with melted butter or olive oil. Use only 1 tsp of melted butter per potato.
Spread potatoes on a cookie sheet sprayed with non-stick cooking spray. Sprinkle with salt if desired.
Bake for 20 minutes or more or until browned on all sides, turning and flipping for uniform cooking. If you wish, during the last few minutes of cooking, turn on the broiler and let potatoes broil for about 3 minutes, until light golden brown. Flip & broil them on the other side. Serve while still hot.